Text 26996, 86 rader
Skriven 2012-07-07 08:34:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av HAP NEWSOM
Ärende: bezzbol 926
===================
 HN> Yeah...we had the Milton Bradley..and let me 
 HN> tell you, he was no monopoly winner! He really 
 HN> was "something else"!

Having watched the Senators in the 1960s and the
Red Sox in the 1970s I can appreciate craziness
and incompetency, but I'd prefer not to have to
look at both at the same time.

 HN> I used to have a large chest and
 HN> shoulders,( result of being a surfer
 HN> and swimming so much) and small waist.

My musculature came I think from sawing away at that
fiddle thing; I never got used to it and was always
amused and surprised by having to take in the trousers
of ready-made suits.

 ->  HN> of e-books are almost 100% profit I'd
 ->  HN> guess. 
 -> But the piracy rate is high.
 HN> Which in a perverse sort of logic
 HN> serves them right!
 
I suppose. I alternate between fierce advocacy of fair
use and the public domain and fierce advocacy of authors'
property rights. I tend towards the former.

As a former moderator of some of the cooking conferences,
I would caution people who reprinted distinctive text
without credit but advocated free reproduction of recipes
that had no creative content as described by copright
regulations, even agreeing (I don't any more) to deletion
of source lines, where the sources obviously didn't
contribute any thought.

When Karen did her misconceived experiment - typed up a
generic salady recipe and submitted it to the copyright
office and got a certification - I hooted that down, and
that was pretty much the end of our mutual respect. The
fact is that copyright certification from the government
merely recognizes the existence of a claim - it obviously
says nothing about the legitimacy of that claim. All these
copyright lines and "all rights reserved" lines and
"reprinted with permission" lines irritate me, because
most of them are meaningless clutter, plus they claim a
legitimacy that just plain isn't.

MMMMM----- Recipe via Meal-Master (tm) v7.07

      Title: Hazelnut Icebox Pudding
 Categories: Desserts
   Servings:  6

      1 pk Unflavored gelatin
    1/4 c  Cold water
      1 c  Milk
      4    Egg yolks
    1/4 c  Sugar
      1 pn Of salt
    3/4 c  Hazelnuts or filberts,
           -toasted and pulverized
      2 tb Dark rum
      1 c  Heavy cream
           Toasted whole hazlenuts or
           -filberts for garnish
           (optional)

  Makes 6 To 8 Servings

  In a small bowl, sprinkle gelatin over cold water to soften. Combine milk,
  egg yolks, sugar and salt in a heavy saucepan. Cook, stirring, over low
  heat until mixture will coat a wooden spoon. Stir in gelatin. Chill until
  partially set. Fold in the ground nuts and rum. Whip the cream until stiff,
  and fold into the mixture. Turn into a 1 1/2-quart mold, glass bowl, or 6
  individual dishes. Chill 2 to 4 hours, until set. Serve garnished with
  toasted nuts, if desired.

  Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by
  Beatrice Ojakangas

MMMMM

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